John Myers
Mulligatawny Soup
The perfect mulligatawny soup recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 1 Pc. Carrot
- 250 g Celeriac fresh
- 1 Pc. Clove of garlic
- 1 Pc. Fresh ginger
- 1 Pc. Red chilli pepper
- 2 tbsp Peanut oil
- 2 tsp Curry powder
- 2 tsp Garam masala
- 1 Pc. Apple
- 1 Pc. Mango
- 1 tbsp Flour
- 1 l Organic chicken broth
- 750 g Organic chicken breast fillets
- 250 ml Coconut milk
- 1 Pc. Lime
- 150 g Lentils red
- Whipped cream
- Salt
- Cayenne pepper
- Coriander
- Peel the onion, cut in half and finely dice. Peel, rinse and finely dice the carrots and celery. Peel the garlic, press through the garlic press. Peel and finely chop the ginger. Rinse the chilli, cut in half, remove the seeds, finely chop the pulp.
- Heat the oil in a large saucepan and fry the prepared ingredients until translucent while stirring. Add the curry powder and Garam Masala and sauté briefly.
- Peel and quarter the apple and cut out the core. Cut the apple quarters into slices. Peel the mango, cut the pulp from the stone and roughly dice. Put the fruit in the pot and sauté briefly. Dust everything thinly with the flour.
- Pour in the broth and bring to the boil. Rinse the chicken breast fillets, pat dry and add to the soup. Let the lid cook for about 20 minutes. Remove the chicken fillets with a slotted spoon and let cool on a plate.
- Let the soup simmer without meat for another 30 minutes. Then puree with the hand blender. Stir in coconut milk and lime juice and season the soup with salt, cayenne pepper, curry powder and garam masala.
- Put red lentils in boiling salted water, cook for 6-8 minutes, pour into a colander and rinse briefly with cold water.
- Roughly chop the chicken breast fillets and heat them together with the lentils in the soup. If necessary, refine the mulligatawny soup with liquid cream. Rinse the coriander, pat dry and pluck the leaves. Scatter coriander over the soup just before serving.
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